Ingredients

Directions

Heat 1 tbsp oil in a large deep skillet over medium heat. Add tomatoes, garlic. and red pepper. Season with salt if desired, and cook, covered slightly, and swirling pan often, until tomatoes blister and burst; about 10-12 minutes. press down on tomatoes to release their juices. Remove pan from heat and set aside.

Meanwhile, bring 3 quarts of water to boil in a large stock pot. Season with salt if desired; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta reserving 1 - 11/2 cups cooking water.

Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil. Toss until sauce coats pasta and the pasta is al dente. (Add more cooking water if sauce seems dry). Add remaining basil and serve.